15 Filipino Dinners So Comforting They Taste Like Lola’s Kitchen

Ask anyone who grew up eating Filipino food and they will tell you the same thing: nothing beats a hot plate of rice with something saucy on top. Filipino dinners are salty, sour, sweet and garlicky all at once, and they are made for sharing. The best part? Most of them use simple pantry ingredients like soy sauce, vinegar, garlic and bay leaves. Have you ever tried cooking Filipino food at home? Let us change that tonight..

Chicken Adobo, the Heart of Filipino Dinners

If the Philippines had one national dish, most people would vote for adobo. Chicken simmers in soy sauce, vinegar, garlic, bay leaves and black pepper until it is tender and coated in a dark, glossy sauce. It tastes even better the next day, so many families make a double batch on purpose. Spoon that sauce over rice and you will understand why Filipino dinners are so loved.

You will need: 2 pounds bone in chicken thighs and drumsticks, 1/2 cup soy sauce, 1/3 cup white or cane vinegar, 1 head garlic (crushed), 3 bay leaves, 1 teaspoon whole black peppercorns, 1 tablespoon brown sugar, 1 cup water, 1 tablespoon oil.

How to make it: 1. Marinate the chicken in soy sauce and garlic for 30 minutes. 2. Brown the chicken in oil, skin side down. 3. Add the marinade, vinegar, water, bay leaves, pepper and sugar. 4. Do not stir until it boils, so the vinegar mellows. 5. Cover and simmer 30 to 35 minutes. 6. Uncover and reduce the sauce until glossy. Serve with rice.

Sizzling Pork Sisig With a Runny Egg

Sisig was born in Pampanga, the province many call the food capital of the Philippines. Chopped crispy pork is tossed with onions, chili and a squeeze of calamansi, then served on a sizzling hot plate with a raw egg cracked on top. Stir the egg in at the table and it turns everything rich and creamy. It is one of the most fun Filipino dinners you can make. Have you ever heard a dinner sizzle like this?

You will need: 1 1/2 pounds pork belly, 1 chopped red onion, 2 chopped chili peppers, 3 tablespoons soy sauce, 3 tablespoons calamansi or lemon juice, 2 tablespoons mayonnaise, 1 tablespoon butter, 1 egg, salt and pepper.

How to make it: 1. Boil the pork belly in salted water for 40 minutes. 2. Pat dry and broil or air fry until crispy. 3. Chop it into small bits. 4. Mix with onion, chili, soy sauce, calamansi and mayonnaise. 5. Heat a cast iron skillet with butter until very hot. 6. Add the pork, crack the egg on top and serve sizzling.

Crispy Lumpia Shanghai for Filipino Dinners and Parties

No Filipino party is complete without a mountain of lumpia. These skinny spring rolls are packed with seasoned ground pork, carrots and onions, then fried until they shatter when you bite in. Kids help roll them, aunties count them and somehow they always run out. Dip them in sweet chili sauce and see how many you can eat. Our guess? More than five.

You will need: 1 pound ground pork, 1 finely grated carrot, 1 small minced onion, 3 minced garlic cloves, 1 egg, 2 tablespoons soy sauce, 1/2 teaspoon pepper, 25 spring roll wrappers, oil for frying, sweet chili sauce.

How to make it: 1. Mix the pork, carrot, onion, garlic, egg, soy sauce and pepper. 2. Spread a thin line of filling along one edge of a wrapper. 3. Roll it up tightly, fold in the sides and seal with water. 4. Heat oil to 350°F. 5. Fry in batches for 4 to 5 minutes until golden. 6. Drain and serve hot with sweet chili sauce.

Lechon Kawali: Crispy Pork Belly Heaven

Lechon kawali is what happens when tender boiled pork belly meets hot oil. The skin puffs up into golden, crackling bubbles while the meat stays juicy inside. It is usually served with a tangy liver sauce or a simple dip of vinegar, garlic and chili to cut the richness. Quick poll: are you a crispy skin person or a juicy meat person? A) Skin all the way B) Meat please C) I need both in every bite.

You will need: 2 pounds skin on pork belly slab, 1 tablespoon salt, 1 teaspoon peppercorns, 4 bay leaves, 1 head garlic, oil for frying. For the dip: 1/2 cup vinegar, 2 minced garlic cloves, 1 chopped chili, a pinch of salt.

How to make it: 1. Boil the pork with salt, peppercorns, bay leaves and garlic for 45 minutes. 2. Drain and dry it completely, then chill uncovered for 2 hours or overnight. 3. Fry in hot oil, covered with a splatter guard, until the skin blisters. 4. Rest 5 minutes and chop into chunks. 5. Mix the dip ingredients and serve.

Arroz Caldo, a Warm Hug in a Bowl

When someone in a Filipino home feels under the weather or the rain will not stop, arroz caldo comes out. It is a thick, gingery rice porridge cooked with chicken and finished with crispy fried garlic, green onions and a hard boiled egg. Some families add a pinch of safflower for a golden color. It is cheap, filling and incredibly soothing. Who made this for you when you were little?

You will need: 1 pound chicken thighs, 1 cup uncooked rice, 2 inch piece ginger (sliced), 1 onion, 4 garlic cloves, 2 tablespoons fish sauce, 8 cups chicken broth, 2 hard boiled eggs, green onions, fried garlic, calamansi or lemon.

How to make it: 1. Saute the onion, garlic and ginger in oil. 2. Add the chicken and fish sauce and cook 5 minutes. 3. Stir in the rice and toast for 2 minutes. 4. Pour in the broth and simmer 30 to 40 minutes, stirring often. 5. Shred the chicken back in. 6. Top with egg, green onions, fried garlic and a squeeze of calamansi.

Chicken Tinola With Ginger and Green Papaya

Tinola is the gentle, clear soup of the Filipino kitchen. Chicken simmers with lots of fresh ginger, garlic and onion, then green papaya or chayote and leafy greens go in at the end. The broth is light but full of flavor, and it is one of those Filipino dinners that makes you feel taken care of. It is also light and simple. Serve it in big bowls with steamed rice on the side.

You will need: 2 pounds chicken pieces, 2 inch piece ginger (cut in strips), 1 onion, 4 garlic cloves, 2 tablespoons fish sauce, 6 cups water, 1 green papaya or 2 chayote (cubed), 2 cups spinach or moringa leaves, pepper.

How to make it: 1. Saute the ginger, garlic and onion until fragrant. 2. Add the chicken and fish sauce and cook 5 minutes. 3. Pour in the water and simmer 30 minutes. 4. Add the papaya and cook 10 minutes until tender. 5. Stir in the greens until wilted. 6. Season with pepper and serve hot.

Chicken Inasal, the Grilled Star of Filipino Dinners

Chicken inasal comes from Bacolod, and one bite explains why people line up for it. The chicken soaks in lemongrass, ginger, garlic, vinegar and calamansi, then grills over charcoal while you brush it with bright orange annatto oil. The result is smoky, tangy and juicy. Locals eat it with unlimited rice, a little chicken oil drizzled on top and a dip of soy sauce, vinegar and chili.

You will need: 2 pounds chicken leg quarters, 3 stalks lemongrass (chopped), 2 inch piece ginger, 6 garlic cloves, 1/2 cup cane vinegar, 1/4 cup calamansi or lime juice, 1 tablespoon brown sugar, salt and pepper. Basting oil: 1/4 cup oil, 1 tablespoon annatto seeds, 2 tablespoons butter.

How to make it: 1. Blend the lemongrass, ginger, garlic, vinegar, citrus, sugar, salt and pepper. 2. Marinate the chicken for at least 4 hours. 3. Warm the oil with the annatto seeds, strain and stir in the butter. 4. Grill over medium heat for 35 to 40 minutes, turning and basting often. 5. Serve with rice and dipping sauce.

Sweet Filipino Pork BBQ Skewers

Walk down a street in Manila in the evening and you will smell these sweet, smoky skewers before you see them. Thin slices of pork soak overnight in soy sauce, garlic, banana ketchup and a splash of lemon soda, then grill until sticky and charred. You can eat them standing up, but they also make perfect Filipino dinners with rice. Love food from street stalls? Try our street food recipes from around the world next.

You will need: 2 pounds pork shoulder (sliced thin), 1/2 cup soy sauce, 1/2 cup banana ketchup, 1/2 cup lemon lime soda, 1/4 cup brown sugar, 1 head garlic (minced), 1 teaspoon pepper, bamboo skewers soaked in water.

How to make it: 1. Mix everything except the pork and skewers. 2. Save 1/2 cup of it for basting. 3. Marinate the pork overnight. 4. Thread onto the skewers. 5. Grill over medium heat 3 to 4 minutes per side, basting often. 6. Serve with rice and spiced vinegar.

Sinangag, the Garlic Fried Rice That Goes With Everything

Here is a little secret: in many Filipino homes, the rice matters as much as the main dish. Sinangag is day old rice fried with a whole lot of golden garlic, and it turns simple Filipino dinners into something special. Add a fried egg and a few slices of longganisa sausage and you have silog, a meal people eat for breakfast, lunch and dinner. Would you eat rice three times a day?

You will need: 4 cups cold cooked rice, 8 garlic cloves (minced), 2 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon pepper, 4 eggs, optional sliced longganisa or any sweet sausage.

How to make it: 1. Break up any clumps in the cold rice. 2. Fry the garlic in oil over medium low heat until golden, then scoop out half. 3. Add the rice, salt and pepper and stir fry for 5 minutes. 4. Fry the sausage and eggs in another pan. 5. Top the rice with the crispy garlic and serve with the eggs and sausage.

Pancit Canton Noodles for Long Life and Happy Filipino Dinners

Noodles mean long life in Filipino culture, so pancit shows up at every birthday. Pancit canton uses thick egg noodles stir fried with chicken, shrimp, cabbage, carrots and snow peas in a savory soy sauce. It is colorful, quick and feeds a crowd for very little money. Never cut the noodles, by the way. According to tradition, that cuts your luck too. Do you follow any food traditions like this?

You will need: 8 ounces pancit canton or dried egg noodles, 1/2 pound chicken (sliced), 1/2 pound shrimp, 1 onion, 4 garlic cloves, 2 cups shredded cabbage, 1 carrot (julienned), 1 cup snow peas, 1/4 cup soy sauce, 2 tablespoons oyster sauce, 2 cups chicken broth, lemon wedges.

How to make it: 1. Saute the onion and garlic. 2. Cook the chicken, then the shrimp. 3. Add the vegetables for 2 minutes and set everything aside. 4. Bring the broth, soy sauce and oyster sauce to a boil. 5. Add the noodles and toss until they absorb the liquid. 6. Fold everything back in and serve with lemon.

Chicken Afritada in Rich Tomato Sauce

Afritada is a cozy tomato stew that came to the Philippines with Spanish influence and never left. Chicken, potatoes, carrots and bell peppers simmer slowly in a rich tomato sauce until everything is tender and the sauce coats each piece. It is mild enough for kids and comforting enough for a rainy night, which makes it one of the easiest Filipino dinners for families. It reheats perfectly too.

You will need: 2 pounds chicken pieces, 1 onion, 4 garlic cloves, 1 cup tomato sauce, 1 cup water, 2 tablespoons fish sauce, 2 potatoes and 2 carrots (cubed), 1 red and 1 green bell pepper (sliced), 2 bay leaves, oil, salt and pepper.

How to make it: 1. Brown the chicken in oil and set it aside. 2. Saute the onion and garlic. 3. Add the chicken, tomato sauce, water, fish sauce and bay leaves. 4. Simmer covered for 20 minutes. 5. Add the potatoes and carrots and cook 15 minutes more. 6. Stir in the peppers, cook 3 minutes and season to taste.

Beef Caldereta for Special Occasions

Caldereta is the stew Filipino families make when there is something to celebrate. Beef cooks low and slow in tomato sauce with liver spread, which melts in and makes the sauce thick, rich and deeply savory. Potatoes, carrots, olives and a little cheese finish it off. It takes time, but your kitchen will smell amazing for hours. Is there a dish your family only makes for big days?

You will need: 2 pounds beef chuck (cubed), 1 onion, 5 garlic cloves, 1 cup tomato sauce, 1/4 cup liver spread or liver pate, 2 cups beef broth, 2 potatoes, 2 carrots, 1 red bell pepper, 1/4 cup green olives, 1/2 cup grated cheddar, 2 bay leaves, oil.

How to make it: 1. Brown the beef in oil. 2. Add the onion and garlic and cook until soft. 3. Pour in the tomato sauce, broth and bay leaves. 4. Cover and simmer for 1 1/2 to 2 hours. 5. Stir in the liver spread, potatoes and carrots and cook 20 minutes. 6. Add the pepper, olives and cheese, simmer 5 minutes and serve.

Pritong Isda, Simple Fried Fish With Spiced Vinegar

Sometimes the best Filipino meals are the simplest. A whole fish is scored, rubbed with salt and fried until the skin is crackly and the inside stays moist. Serve it with steamed rice, sliced tomatoes and a little bowl of spiced vinegar for dipping. It is quick, cheap and full of protein. If you are new to cooking whole fish, this is the easiest place to start.

You will need: 2 whole small fish such as tilapia or pompano (cleaned), 2 teaspoons salt, 1/2 teaspoon pepper, oil for frying. Dip: 1/2 cup cane vinegar, 3 crushed garlic cloves, 1 chopped chili, 1/4 chopped onion. Serve with rice and tomatoes.

How to make it: 1. Pat the fish very dry and cut 3 slashes on each side. 2. Rub with salt and pepper. 3. Heat 1/2 inch of oil in a skillet. 4. Fry 5 to 6 minutes per side without moving it, until golden and crisp. 5. Drain on paper towels. 6. Mix the dip and serve with rice and tomatoes.

Pork Humba With Eggs, Sweet and Savory Filipino Dinners

Humba is the sweeter cousin of adobo from the Visayas region. Pork belly braises in soy sauce, vinegar, brown sugar and star anise until the fat melts and the meat turns soft enough to cut with a spoon. Hard boiled eggs soak up the dark sauce and become little flavor bombs. It is one of those Filipino dinners that tastes like a holiday, even on a regular Wednesday.

You will need: 2 pounds pork belly (cubed), 1/2 cup soy sauce, 1/4 cup vinegar, 1/3 cup brown sugar, 1 head garlic, 2 star anise, 3 bay leaves, 1 teaspoon peppercorns, 2 cups water, 4 hard boiled eggs, optional salted black beans.

How to make it: 1. Brown the pork in a heavy pot. 2. Add the garlic and cook 1 minute. 3. Add the soy sauce, vinegar, sugar, star anise, bay leaves, pepper and water. 4. Cover and simmer for 1 1/2 hours. 5. Add the peeled eggs and simmer 15 minutes more. 6. Reduce the sauce until thick and glossy.

A Boodle Fight Feast to Finish Your Filipino Dinners

Want to end on a fun note? Try a boodle fight, a Filipino way of eating where banana leaves cover the whole table and the food is piled right on top. Rice runs down the middle, with grilled meat, fried fish, lumpia, fresh mango and tomatoes all around. Everyone eats with their hands, side by side. So which dish will you cook first: A) adobo B) lumpia C) pancit D) the whole boodle feast?

You will need: Banana leaves, steamed rice, grilled meat or BBQ skewers, fried fish, lumpia, salted eggs, sliced tomatoes and onions, green mango slices, cucumber, dipping sauces such as spiced vinegar and soy sauce with calamansi.

How to make it: 1. Wash and wipe the banana leaves, then warm them briefly over a flame to soften. 2. Cover a long table with the leaves. 3. Spread rice in a line down the middle. 4. Arrange the meats, fish and lumpia along both sides. 5. Add fruit, vegetables and small sauce bowls. 6. Wash hands and dig in together.